Hot topics in food microbiology
7 October 2025
Member: £149 + VAT /
Non-member: £190 + VAT
Group discounts available on request. Contact Training
Sponsored by
Summary
Join us to discuss the industry’s most pressing concerns, as our popular annual ‘Hot topics in food microbiology’ conference returns.
Food poisoning and spoilage caused by microbiological issues represent a significant risk in terms of time, costs and potential damage to the brand, so they are critical to address.
From the latest on STEC, Salmonella and Listeria to strategies for managing and mitigating risks. Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this conference will look at topical areas of greatest concern, so that delegates are kept up to date with the latest information and thinking.
Who should attend?
This is an essential ‘not to be missed’ event for food and beverage industry microbiologists, technical managers, food manufacturers, quality assurance personnel, food safety managers, buyers etc.
Event Director
Fiona Cawkell
Exhibiting
Programme
Tuesday 7 October |
|
| Time | Presentation |
|---|---|
| 08:45 | Registration and arrival refreshments |
| 09:00 | Welcome and Chairman’s introduction Alec Kyriakides, Independent Food Safety Consultant |
| 09:15 | Food safety culture or just food safety? Prof Bizhan Pourkomailian, McDonald’s Restaurants |
| 09:55 | Salmonella: why does it cause so many foodborne disease outbreaks? Alec Kyriakides, Independent Food Safety Consultant |
| 10:35 | Hot News! An update on our sponsor’s products |
| 11:00 | Refreshment break and an opportunity to view the exhibits |
| 11:20 | Overview of the E coli STEC in sandwiches outbreak in the UK Amy Douglas, UKHSA |
| 12:00 | Hot News! an update on our sponsors products |
| 12:25 | Lunch and an opportunity to view the exhibits |
| 13:20 | The role of cleaning and disinfection to prevent and eliminate Listeria in the food production environment Dr Solveig Langsrud, Nofima, Norway |
| 14:00 | Managing the risk from viruses in the production and processing of soft fruits Dr Jeff Banks, Food Safety Assurance |
| 14:40 | Refreshment break and an opportunity to view the exhibits |
| 14:55 | Minimise risks and protect consumers from microbiological threats with powerful, effective testing regimes Indranil Ray, Reckitt plc |
| 15:25 | Efficacy of anti-microbials Annette Sansom, Campden BRI |
| 16:00 | Q&A and Chairman’s closing comments |
Speakers
Alec Kyriakides, Independent Food Safety Consultant
Alec is a highly respected food safety expert with extensive experience in the food and drink sector. Having started his career as a microbiologist, he spent 28 years with Sainsbury’s in various technical, safety, supplier and product quality roles and his last executive role was Head of Technical Operations. He has been involved with Campden BRI throughout his career, serving as Chair from 2017-2020 and is a current board member. In addition to his consultancy work, Alec holds several Board roles including as Board Trustee of the Institute of Food Science and Technology, Chair of the BRCGS International Advisory Board, Chair of Safe to Trade Technical Standards Committee, Member of the LGC Science Advisory Board and Member of the Advisory Committee on the Microbiological Safety of Food. Alec has been an active thought-leader, author, speaker, and food safety industry expert and brings a wealth of scientific knowledge with him.
Annette Sansom, Campden BRI
Annette has a wealth of knowledge and experience from working at Campden BRI since 1998, always within Microbiology.
Annette’s food and drink industry interests are: microbiology including bacteria, viruses, fungi and protozoa; food safety; food spoilage; fresh produce microbiology including vertical farming and methods to describe microbial populations.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.